Baby Potatoes in Aioli

Welcome to another round of Get Your Chef On! Today we’re cooking with potatoes. Yum!! Potatoes are one of my family’s favorite side dishes, and I’m always looking for new ways to serve them.

A few years back, my cousin Ivan made the most amazing tapas dinner for all of us. {You may remember his Bacon-Wrapped Scallops in Pomegranate Sauce and Vegetable Crepes.} Ever since I’ve been hunting down tapas cookbooks. I’ve wanted to have a fun tapas night party with our friends. I totally used GYCO to make my first tapas recipe.

While this recipe is really really simple, the flavors are great, and that’s what’s really important in good food. There’s nothing wrong with simple. And now that I’ve popped my tapas cherry I think a lot more little bites are going to be in order real soon. Don’t forget to check out all the other Get Your Chef On potato recipes at the bottom of this post. Who would you vote for as the winner?

Bring a large pot of water to a boil over high heat. Add potatoes and cook until fork tender, about 20 to 25 minutes. Drain water and return potatoes to pot.

In a food processor, pulse egg yolk, garlic, and white wine vinegar. Slowly drizzle in oils until aioli forms. {You can hand whisk the aioli, but it takes a while for it to really come together the way it should.}

Toss warm potatoes in 2 tablespoons aioli. Let potatoes rest for 20 minutes to really take on the aioli flavor. Serve on a platter with remaining aioli.